Anyone who´s mexican and reading this will agree with me on something: no meal ever feels complete without some salsa on the side. Be it you´re from the south, north or center of the country, there will always be lots of variations, and I´m pretty sure I still have several salsas to know and try. I´m certain you can relate to me, when you´re in a different country or just somewhere else eating something and the food just tastes bland like “an egg without salt” -as my grandma would say- like something´s missing, and then you start craving some salsa, some type of chile dressing or a jalapeño to bite on the side at least, Please! anything.
I don´t know that much about the culinary traditions in the rest of latin america, but I think it is safe to say something similar to this happens to them too, with chimichurri, or guasacaca, and probably many other things I can´t even imagine.
For the rest of you out there, who maybe think our need for chile is funny, just like I feel about how Indian food uses a lot of spices, don´t freak out too much about chile, this should be taken slowly and then you will love the feeling of “enchilarse”, which, yes, in Mexico it´s a verb.
In this recipe we call for chile serrano, which ir a tyoe of green, small, and really spicy chile. We call for 2 of these because we love spice, but you can easily use just one or even less. And if you can´t get this exact chile you could use anaheim, habanero or jalapeño chile.
- 5 tomatillos
- 2 serrano chiles
- 1 garlic clove
- A bunch of fresh cilantro or coriander
- 1/4 white onion
- A pinch of salt
- A pinch of pepper
- 1/3 C water
- Some extra white onion chopped
- 1/2 Avocado chopped
- Extra fresh cilantro or coriander
Place the tomatillos, chiles, garlic clove, cilantro, the 1/4 of white onion, salt and pepper, and water in a blender and blend for about 3 minutes until everything´s well combined.
Pour the salsa into a container and, using a spoon, stir in the extra white onion, avocado and cilantro. Add some more salt if neeeded.